restaurants

Today on Stateside, Governor Whitmer said last week she is hoping schools will be able to reopen in-person classes by March. She also announced that K- 12 school teachers are among the groups who can get the COVID-19 vaccinations. We talk about how that process will begin. And, we continue our look at Betsy Devos' legacy after her resignation from her position as Secreatary of Education. Plus, we’ll discuss yesterday’s news that former Governor Rick Snyder, his health director and other ex-officials have been told they’re being charged after a new investigation of the Flint water crisis.

Today on Stateside, we talk about the pushback from restaurants over new restrictions on indoor dining. Plus, it’s been one year since recreational marijuana was legalized in Michigan, and business is booming. We check in with a reporter covering the cannabis industry and a dispensary employee about what the year has been like.  

Today on Stateside, we talk about the restaurant association’s lawsuit against the state’s orders hitting down in-person dining experiences. Also, as the CDC recommends Americans not travel for Thanksgiving, we check in on the travel industry which has been improvising day to day throughout the pandemic

Marcela Rubio-Orozco and Andrew Epstein are married co-owners of Dolores, a restaurant and bar that served homemade Mexican food in Ypsilanti. They made the difficult decision to close the business earlier this year amid the first COVID-19 surge and the public health restrictions that accompanied it.

For some Michiganders, the potential health risk of a pandemic has made dining out seem like a faint memory. This has been a huge stressor on a majority of the restaurant world, but one little pocket of the industry has been booming. Drive-in restaurants seem to be handling the uncertain times quite nicely.

While other restaurants scramble to add outdoor space and rearrange seating, drive-in restaurants have had to make surprisingly few changes, says David Hosticka. He owns two Dog 'n Suds locations in Muskegon and Montague. Hosticka said both have been hopping this past summer.

The COVID-19 pandemic has proved challenging for restaurants, with operators struggling to navigate continuously shifting questions about staff support, finances, safety, and retooling to meet consumer needs. A restaurant’s return to patio or indoor service might look different depending on its business model, and for fine dining, where the high-end menu is just one part of the overall experience, the path to reopening is uniquely complex.

Today on Stateside, we’re checking in with the owner of a gym and personal training facility to see how he’s approaching reopening in light of an appeals court decision upholding Governor Whitmer’s order to keep gyms closed to limit the spread of COVID-19 yesterday. Also, a conversation with Jim Toy, who has been at the forefront of the fight for LGBTQ rights in Michigan for more than five decades.

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Today on Stateside, more Michigan businesses reopen, including some bars and restaurants. A bartender weighs in on some service industry workers’ concerns. Also, two Black American journalists discuss covering protests against police brutality, during a pandemic, in a field dominated by white reporters and editors. Plus, an artist collective based up north relaunches.

After being shut down for nearly two months, restaurants in the Upper Peninsula and Northern Michigan received permission from the governor to allow sit-down dining at limited capacity just in time for Memorial Day. Some welcomed the flood of tourists for the busy holiday weekend, but others erred on the side of caution and are sticking to takeout-only service for a while longer.

Today on Stateside, between anemic state funding and fewer people in the classroom, many of Michigan’s public universities are facing challenging times. Plus, a new initiative at the University of Michigan looks to provide evidence-based training on how to prevent school violence.

It’s easy to picture “comfort food,” but what about “discomfort food?”

That’s what Tunde Wey will be serving up in the pop-restaurant Saartj, running from May 2 to May 5 inside the community space Bank Suey in Hamtramck.

The Crystal Café in Benzonia has been a popular breakfast spot for 20 years. The restaurant serves standard diner fare like corned beef hash, but also gets creative with dishes like Hawaiian omelets and bread pudding French toast.

Thomas Wright is the new owner of Crystal Café, but just a year ago, he was a server here. He moved north from Ann Arbor with his fiancé, and they were enjoying the Up North life and planning their wedding.

Then, last summer, out of the blue, the owners of the café said they wanted out of the business.

In Traverse City’s East Bay, on the busy hotel strip on U.S. 31, is Don’s Drive In. The pink and turquoise restaurant is known for its burgers and shakes and the fact that it’s kind of old school.

There's been a great effort to revitalize Detroit in recent years, but new figures from the US Census Bureau show the city is still losing population. This Week in Review, Weekend Edition host Rebecca Kruth and senior news analyst Jack Lessenberry talk about what it's going to take for Detroit to see some growth.

Restaurants depend on immigrants. Nationally, nearly one in five restaurant employees are foreign born. So what could President Trump's new immigration policies mean for the workers, and ultimately for the food service industry?

The Next Idea

The Skillman Foundation has awarded $50,000 each to six different programs in connection with the My Brother’s Keeper Detroit Innovation Challenge.

One of the six is Giving Them the Business. The goal is to teach young men of color to be owners and operators of restaurants, not just hired help, according to a release from the foundation.

Jerrell Harris coordinates Giving Them the Business. He joined us today.

Two-thirds of all restaurants will fail within three years of first opening their doors, a statistic that could be attributed to an owner’s desire for expansion only after a few months of profits.

“Hometown Holdouts” is a new e-book that breaks down the success of businesses that chose to stay local, despite nationwide recognition. Author Micheline Maynard says "hometown holdouts" benefit their communities, and resist the pressure to expand.

There's a difference between making your business the best in the world and making it the best for the world.

Recognizing that difference is what has earned the Grand Rapids-based Essence Restaurant Group a B Corp certification.

This certification is what USDA Organic is to milk, or Fair Trade is to coffee. The designation goes to companies that show a commitment to sustainability and positive social impact in their communities. 

The Essence Restaurant Group has become the very first restaurant group in the country to earn the B Corp certification.

Anyone in the restaurant business or any regular viewer of Top Chef can tell you that it doesn’t get much bigger than winning a James Beard Foundation Award. College football has the Heisman Trophy, Hollywood has the Oscars, but for chefs, just getting a nomination for a James Beard Award can make a career.

Mark Masters of TDM Realtors in Flint says it's hard to keep tenants and even harder to attract new ones.

"I mean one of the first questions I get, it used to be 'is that a good neighborhood' and now it’s 'is that Flint water,'" said Masters.

Last spring he started getting calls from some of the company’s 300 renters that something wasn’t right with their water.

A recent Washington Post story declares that “one of the country’s poorest cities is suddenly becoming a food mecca.”

It highlights the growing scene of young chefs and restaurateurs setting up shop in Detroit.

Sarah Welch is one of them. She’s the executive chef at Republic Tavern, located in the restored castle-like Grand Army of the Republic building in Detroit.